Sprache:
Yudofu is a simple vegetarian stew made with soft Japanese Tofu. It is cooked in a hot and flavourful Kombu stock. Yudofu is warming and ideal for long winter evenings, but it can also be served in summer as a main course, starter or side dish! The flavour of the seaweed is rounded off by the addition of the intense ponzu sauce (made from soya sauce, rice vinegar and lemon juice).
Enjoy trying out the recipe for yudofu:
Yudofu
serves 2 | 15 minutes
🖨️ Print PDF 📌 Save to PinterestYudofu is a simple vegetarian stew made with soft Japanese Tofu. The Tofu is cooked in a hot, flavourful Kombu stock.
Ingredients (serves 2)
1 l water
1 strip Kombu (seaweed) (15 x 10 cm) (im Shop ansehen)
300 g silken tofu
200 ml ponzu (soya sauce with lemon)
1 spring onion
a little shichimi togarashi (im Shop ansehen)
Preparation (15 minutes)
Step 1
Prepare the ingredients for the yudofu.
Step 2
Bring the water to the boil in a saucepan with the strip of Kombu. As soon as the stock comes to the boil, reduce the heat to medium.
Step 3
Cut the Tofu into cubes: with 300 grams of Tofu, it makes sense to cut it into 6 equal-sized cubes. Then carefully add the Tofu cubes to the hot water; it is advisable to place them directly on top of the Kombu. Close the lid and leave the stew to simmer for about 7 minutes.
Step 4
To serve, pour the ponzu sauce into bowls and place the cooked Tofu in them. Finally, garnish and season the yudofu with spring onions cut into fine rings and shichimi. Done – Itadakimasu!